Healthy Taco Salad

Heat a medium-sized pan over medium-high heat and heat the olive oil for about 1 minute. Then, add the lean ground meat to the pan. Sauté the meat for approximately 12-15 minutes, constantly breaking it apart with a spatula, until it turns well brown and the liquid has evaporated.

While the meat is sautéing, lightly sauté 1 teaspoon of cumin and ground nutmeg in the corner of the pan to enhance the aromatic depth and incorporate them into the meat.

In a separate bowl or a small blender, prepare your salad dressing by mixing Greek yogurt, salsa sauce, garlic powder, onion powder, black pepper, and lime juice until it reaches a smooth and homogeneous consistency.

After the ground meat is completely cooked, add the taco seasoning and water to the pan. Mix the meat well with the spices and water, sauté for 1-2 minutes, then remove from the heat.

Wash and chop the Romaine lettuce, halve the cherry tomatoes, prepare the black olives, and dice the other vegetables into cubes according to the recipe measurements. Distribute all the prepared ingredients equally into 2 large salad bowls.

Serve by drizzling the hot cooked taco meat and the special yogurt sauce you prepared over the salads.